Beetswith Fenneland Lemon InfusedOlive Oil Salad

INSTRUCTIONSPlace beets in a large pot, cover with cold water, and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer until beets are fork tender, about 30 minutes. Drain, then peel under cold running water. Set beets aside to cool. Trim any green tops off fennel and slice bulbs in half lengthwise. Remove core from each half and slice bulbs lengthwise in 1/4-inch-thick strips. Return the large pot to the stove, add olive oiland heat over medium heat. Add fennel, season with salt and freshly ground black pepper, and cook, stirring occasionally, until just tender, about 5 minutes.Add vermouth, mustard and bring to a simmer. Meanwhile, slice peeled beets into 1/4-inch-thick rounds. Add beets to the pot and cook until warmed through, about 5 minutes more. Stir in herbs, taste, and adjust seasoning as desired

TECHNIQUEMake dressing by slowly whisking olive oil into balsamic vinegar. Set aside. If you have time macerate strawberries with about 1 tablespoon of the wine you will be drinking. This is optional, but does make them taste great. Toast nuts in a small non-stick skillet over medium high heat for about 2 minutes. Stir often so they do not burn. Place greens in a large bowl and toss with about 3 tablespoons of the dressing until evenly coated. Add tossed greens to a salad bowl and top with strawberries, feta cheese and pecans.

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